A GREAT PASSION FOR NATURE OF THE DOLOMITES AND ITS FLAVOURS
Dobbiaco, Pusteria, South Tyrol, ‘70s.
Doctor Gianangelo Barbierato, chemist and pharmacist, a great passion for nature and for its flavors, formulates and prepares a liqueur for his guests. He carefully chooses the herbs in the pharmacy laboratory and uses a particular method of extraction that allows to solubilize even the resinous and most fragrant part of the plants. Little sugar to enhance the different aromas.
APPRECIATED BY GOURMANDS, CHEFS AND SOMMELIERS
Thus the “amaro di Dobbiaco” is born. Keeping the original recipe, lots of herbs and a high alcohol content, what was a nice surprise for friends has become an after meal appreciated by gourmands, chefs and sommeliers.
STRAIGHT OR ON ICE
Pour it on ice, after a while it will slightly change color: now is the right time to enjoy it. For hard and pure hearts even straight.